By the time you read this, I will be on a ski slope in Vermont. I’m looking forward to getting away with my family for a couple of days; while I am gone, I hope you’ll enjoy this warming soup full of garlic-y goodness.

This Spanish Garlic Soup (aka Sopa de Ajo) is meant to be thickened with good quality sourdough bread. Use a homemade loaf or the best quality store-bought bread you can find- it makes a difference. I love the addition of the white wine here, but feel free to just use more stock, if you like.

In a soup pot, melt the butter and the olive oil over medium heat. Add the garlic, onion, and bread cubes, and reduce the heat a bit so the garlic doesn’t burn. Cook until the onions are translucent and the garlic and bread cubes are nicely browned (you can add a little water to the the pan during the saute process if it seems too dry).

Add the wine and 1/2 cup of the stock and bring to a boil. Cook for a minute or two, skimming the surface, if necessary, and then turn off the heat.

Allow to cool a bit and then process in a blender or food processor into a paste (you could also use a hand blender for this). Return to your soup pot and add the rest of the stock and the seasonings.

Cook over low heat for 30-40 minutes. Taste and adjust the seasonings, if necessary. If you want the soup to be very smooth, you can blend it again before serving; garnish with fresh parsley and a dollop of crème fraiche, if desired.

Welcome!

Hi there! I'm Winnie. I am a published author and I create and photograph the recipes here at Healthy Green Kitchen. I am also a nutrition and strength coach, as well as a competitive powerlifter. I live in NY's Hudson Valley with my husband, kids, cats, dogs, and chickens.